Vegan Mapo Tofu

Recipe powered by


300 g Tofu
200 g finely chopped Brown Mushrooms
50 g finely chopped Enoki Mushrooms
1 N/A thinly sliced Spring Onion
2 clove minced Garlic
1 Tbsp Chili Bean Sauce
2 Tbsp Vegetable Oil
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Corn Starch
200 mL Water
to taste Salt
1 pinch Ground White Pepper


Heat the Vegetable Oil (2 tablespoon) in a large non-stick frying pan on high heat. Add the Garlic (2 clove) [minced] and fry until golden.

Add Brown Mushrooms (200 gram) [finely chopped] and Enoki Mushroom (50 gram) [finely chopped], stir fry for 2-3 minutes.

Add Chili Bean Sauce (1 tablespoon), Dark Soy Sauce (1 tablespoon), and Light Soy Sauce (1 tablespoon), stir fry for another couple of minutes.

Add the Tofu (300 gram), Spring Onion (1 N/A) [thinly sliced], Salt (to taste), and Ground White Pepper (1 pinch) mix well.

Pour in Water (200 milliliter), cover with a lid, and turn the heat down to medium. Let the mixture simmer for 5 minutes, stirring occasionally.

Meanwhile, mix together Corn Starch (1 tablespoon) and 2 Tbsp of water in a small bowl. Give the sauce a final taste and add any extra salt if needed.

Pour the cornstarch mixture into the tofu very slowly. Keep stirring gently until the sauce has thickened.

Turn off the heat and sprinkle over the sliced green spring onion. Give it a little stir.

Serve the tofu hot with rice or plain noodles.